Irish Pot-Roasted Chicken
Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 Med. onions, sliced
2 lb Potatoes
Seasoned flour
3 T Dripping or oil
4 Med. carrots, sliced
If there are giblets with the bird, take them out, wash all but the
liver (reserve that for another use), and cover with water, add salt and
pepper, bring to the boil and simmer for half an hour. Wipe the bird
inside and out and remove any lumps of fat from the inside; sprinkle
with salt. Mix together the oatmeal, chopped onion, butter or suet,
stock, and seasoning, stuff the bird with this mixture and secure well.
Heat the dripping or oil and lightly fry the bacon, then chop and put
into a casserole. Quickly brown the bird in the same fat and put on top
of the bacon. Soften the onion and briefly saute the carrots, then add
to the casserole.
Strain the giblet stock and make it up to about 1/2 liter. Heat and pour
over the chicken. Cover and cook in a moderate oven (350C) for about an
hour.
Meanwhile, cut the potatoes into thick slices and blanch them in boiling
water, or steam them for about 5 minutes. Toss them in seasoned flour
and add them to the casserole, adding a little more of the giblet stock
if needed. Cover with buttered wax paper and continue cooking for
another 1/2 hour, taking off the paper for the last few minutes for
browning.
Servings: 4 |